Pie Crust recipe

[Guest guest]

I too think my pie crust recipe is the BEST because I get to use oil only! It

is sooooo incredibly easy and there is virtually no mess because I don't do the

traditional flour on the board thing! Huh you may ask? The compliments will come

believe me! Check it out!

 

Based on my 40+ years of baking experience.... here's what I do. I've never

shared this recipe with anybody.... OMG!

 

This is what you'll need..... (for a melt in your mouth pie crust)

 

1 cup + 1 Tbsp of ORGANIC Flour (I use spelt)

1/2 tsp. fine sea salt

1/3 cup WALNUT oil (canola may be used as well)

2 Tbsp of COLD water

 

a bowl, a fork, two pieces of wax paper and a rolling pin

 

So, put the flour in a bowl with the salt and whisk that together to be sure

the salt gets mixed in real good. Then make a hole in the center and pour the

oil in while mixing the flour, salt and oil together with a fork. When it's

almost all mixed together sprinkle the water over the top... grab your bowl and

on an angle really mix that water in there until you get a gooey dough ball.

Now, put that gooey dough ball in your clean hands and make a round shape (don't

knead it, just make the round shape for rolling) Okay. Put the other piece of

wax paper on the top and with your rolling pin... begin to roll your pie dough.

About half way through, I flip everything over and pull the wax paper off and

put it back on and then flip it back over and do the same thing. Return to

rolling out the dough for the size you need. Take the top wax paper off when you

have the size you desire and flip the whole thing over the pie dish. Slowly and

majestically peel the wax paper off the dough

and adjust your pie dough within the dish. Do whatever you desire on the

edges... remember to flute for a prebaked shell.

 

Bake at 450 degrees for 12-15 minutes for a prebaked pie shell or according to

your recipe for fruit pies, etc.

 

This recipe makes one shell. If I am baking a two crust pie.... I make each

crust separately right then. It doesn't take ten minutes and it simply works

best this way! ENJOY!

 

 

 

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[Guest guest]

So while shopping at Whole Foods today I was pleased to see their

ready made whole wheat pie crust, but not the 70 calories from fat!

(non hydrogenated palm shortening as source). What have you all been

using for pie crusts?

 

Thanks

[Guest guest]

You might try using the food processor to grind up a sprouted wheat or whole wheat tortilla or tortillas, depending on the size of the pie, then add either soy milk or water and a tiny bit of salt for flavor (or conversely use a bit of agave nectar if it's a sweet pie) and when it gets to the right consistency to roll out, do so and place in your pie pan.  Then depending on your filling, you can either pre-bake it to crispy golden brown (recommended) and then fill with your pie filling.  It's not the same, naturally, and I'm sure there are better recipes out there.On Mar 1, 2009, at 12:29 PM, Tom Fronczak, LICSW wrote:So while shopping at Whole Foods today I was pleased to see their ready made whole wheat pie crust, but not the 70 calories from fat! (non hydrogenated palm shortening as source). What have you all been using for pie crusts?Thanks jennifer trumpjennifur